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COFFEE CUPCAKES WITH PEANUT BUTTER FROSTING

Ingredients:

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
2 tsp baking powder
1 (200 g) bar MAGNOLIA BUTTER-LICIOUS!
3/4 cup sugar
5 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
2 tbsp MAGNOLIA FRESH MILK
2 tbsp SAN MIG BARAKO or ESSENSO MICROGROUND COFFEE
1/2 tsp cream of tartar
1/2 cup sugar

Peanut butter frosting:

1 (200 g) bar MAGNOLIA BUTTER-LICIOUS!
1 cup creamy peanut butter
1/2 cup powdered sugar

Procedure:

  1. Sift together flour and baking powder. Set aside.
  2. In a bowl, Cream Butterlicious! until light. Add sugar and mix well. Add egg yolks one at a time, mixing well after each addition. Add flour mixture alternately with milk. Continue mixing just until well blended. Add coffee. Mix well and set aside.
  3. In another bowl, combine cream of tartar and egg whites. Mix until frothy. Gradually add sugar while continually whisking until stiff peaks are formed. Gently fold in egg white mixture into the egg yolk batter.
  4. Scoop into lined cupcake molds. Bake in the oven set at 350°F for 20-25 minutes or until done. Let cool.
  5. Cream Butterlicious! until light and fluffy. Add peanut butter and mix well. Add powdered sugar and mix until smooth. Frost top of cupcakes.
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